Jalapeño Spoonbread Recipe (2024)

Ingredients

Yield:6 to 8 servings

For the Jalapeño Spoonbread

• 1cup water
• ¾teaspoon salt
• 130grams (1 cup) cornmeal, fine or medium, but not coarse
• 2cups milk (1 percent or 2 percent)
• 2tablespoons unsalted butter
• 3eggs, separated
• Kernels from 1 ear of corn or ¾ cup frozen corn optional
• 2jalapeños, seeded if desired and minced
• 2ounces Gruyère cheese, grated ½ cup optional

Preparation

1. For the Jalapeño Spoonbread

   1. Step

      1

      Preheat the oven to 350 degrees. Oil or butter a 9- or 10-inch cast iron skillet or a 2-quart soufflé dish or baking dish.

   2. Step

      2

      Combine the water, milk and salt in a heavy medium saucepan and bring to a boil over medium heat. Slowly add the cornmeal in a very thin stream while stirring all the time with a whisk or a wooden spoon. Turn the heat to low and stir for 10 to 15 minutes, until the mixture is smooth and thick. Remove from the heat and stir in the butter.

   3. Step

      3

      One at a time, stir in the egg yolks, then add the optional cheese and corn kernels, and the jalapeños.

   4. Step

      See Also

      Preheated Oven Popovers Recipe

      4

      In a medium bowl or in the bowl of an electric mixer, beat the egg whites on medium until they form stiff but not dry peaks. Stir ¼ of the egg whites into the cornmeal mixture and gently fold in the rest. Scrape into the prepared baking dish. Place in the oven and bake for 30 minutes until spoonbread is puffed and beginning to brown. Serve at once. Chill leftovers.

Tips

• Variation: If you don't want the spice of the jalapeno, sautee a diced green bell pepper in a tablespoon of olive oil until tender and stir into the cooked cornmeal instead of the jalapeno
• Advance preparation: This is best served right away before it collapses. But the leftovers are delicious. Once this is cooled, you can cut it into wedges. You can reheat, serve at room temperature or brown slices or squares in a little oil.